Friday, April 27, 2012

Recipe: Kale and Sausage Egg Muffins

Here's a GAPS friendly recipe that can be eaten anytime during the day. These muffins can be frozen and pulled out the night before for a nutritious breakfast or can be warmed up in an oven for an easy snack. This recipe is great for those who are doing the GAPS diet.

Here's the recipe:

Kale and Sausage Egg Muffins

1 lb. of sausage*
24 eggs
6-8 kale leaves
1/2 cup milk (for GAPS people make your milk by mixing  1/4 cup kefir or yogurt and 1/2 cup water in place of the milk - there's less lactose in these)
1/2 tsp baking powder
1/2 tsp sea salt
1/2 T. coconut, butter or grape seed oil

Preheat oven to 375 degrees.

1. Chop up kale into small pieces. Cut away the larger ends of the stems.
2. Cook sausage until no longer pink.
3.  Add the kale leaves to the sausage and cook on medium heat 3-5 more minutes or until the kale is nice and wilted.
4. In a separate bowl, mix together the eggs, milk, baking powder, sea salt, and oil.
5. Add the meat mixture to the egg mixture and stir until nicely mixed.
6. Place muffin liners in muffin pan or grease a 9x12 baking dish and pour your mixture into that instead.
7. Fill the muffin wells 3/4 full of mixture.
8. Bake for 16-18 minutes or until the top of the muffins are no longer runny.
9. Allow the muffins to cool a few minutes and enjoy!

* If you choose not to eat pork use ground turkey instead. I highly recommend using this replacement instead of pork. Brown the ground turkey and add these seasonings: 1 tsp sea salt, 1 tsp sage, 1/2 tsp thyme, 1/2 tsp stevia or raw honey, and 1/4 tsp nutmeg. Also add 1/4 tsp ground rosemary if you have some. Use 1/8 tsp cloves in place of nutmeg if you don't have any.

Other variations of this recipe would be to add some broccoli or peas or red peppers in place of or along with the kale. 

Also to help add some of those healing fats to this recipe you can replace the milk and oil with some of your chicken broth.

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